DIWALI SPECIAL RECIPE:- Jaggery (Gur) Aatey ki burfi

                 Jaggery (Gur) Aatey ki burfi




  • Ingredients:-


1 cup        Atta( whole wheat flour)
½ cup       pure ghee
½ cup       Gur( grated)
¼ cup       Gond katira(Tragacanth gum)   
15-20         Almonds (for garnishing)


How to make it 


Grease the thali with ghee and keep aside


  • Heat a pan with ghee in a heavy bottom karahi on a medium flame, now add gondh crystals in it fry them a little take them out. Then crush it with mortar


  • Now in the same ghee add 1 cup of wheat flour and saute it on low flame, stir continuously for 15- 20 minutes until it turns golden brown and ghee separates from the flour.


Now remove from the flame, then add crushed gondh and jaggery. Mix well.



  • Once the jaggery melts and the mixture is still warm transfer this to the greased thali.                   




  • Spread it evenly in the thali with the flat spoon and sprinkle grated almonds on the top.




Cut the barfi in square pieces while the still-warm store in an airtight container.

ENJOY:)

Tips For You:-


  • Be quick in spreading the mix before it gets hard. Do not stir for a long time after jaggery melts, transfer it to tray soon. You can add 1 tsp of milk/milk cream with jaggery if the mixture is too hard.




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